Akkaravadisal One Pot

40 mins

Serves 5 people

Author: Rajni Ram

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Akkaravadisal or Akkara vadisil, is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering), in the temples of Srivilliputhur and Sri Rangam. The main ingredients are Rice, moong dal, jaggery, milk and ghee. The ingredients are similar to the Sweet Pongal but both taste very different. It tastes heavenly when served a little warm. A liberal amount of ghee makes it taste heavenly.

In the temple kitchen , it is slow cooked to perfection. In our everyday kitchen, there are a few tricks and tips to get it right. Slow cooking does really enhance the taste. Cooked in a Bronze vessel ( called vengalam in Tamil), the taste intensifies. The Bronze vessels retain heat for a longer time, and being heavy,they don’t let the milk burn easily. The texture is perfect when cooked in a bronze vessel. Though for every day cooking, I have two methods of making it. One is this one, which is a One Pot method, where they whole recipe is concluded in the pressure cooker, the other where I cook the rice in a pressure cooker with milk, and then finish it off in a heavy bottomed vessel.

While you are here I request you to checkout other recipes on the blog like- Carrot kheer, Pineapple Rabri, Akkaravadisal, Gajar Halwa Barfi, Beetroot Halwa, Doodh Peda, and more…

This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.

While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more…

Here is the recipe of One -Pot Akkaravadisal for you

Ingredients

Rice 1 cup
Moong dal/ green gram 1/4 cup
Milk 6 cups
Jaggery 1 cup
Water 1/4 cup
Sugar ( optional) 1 tbsp
Ghee 3/4 cup
Cardamom/ elaichi powder 1 tsp
Saffron ( optional) 2 pinches, soaked in warm milk
Raw camphor( optional) 1 pinch powdered
Cashewnuts 8 to 10
Raisins 8 to 10

Assemble all ingredients.
Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides).
Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove, and stir the jaggery to dissolve it.
Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Add two spoons sugar.
Add milk in which the saffron strands were soaked followed by Cardamom powder, raw camphor(optional). Finally, add the nuts and raisins fried in ghee.

Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Put the jaggery in a separate vessel, add water, and bring to a boil. Put off the heat and stir to dissolve the jaggery. Keep aside. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides). Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Like I always say add 2 teaspoons of sugar to any jaggery dish to enhance the taste of jaggery. Add more milk if the 2 cups of milk get absorbed. We want a texture that is semi-solid and smooth, not lumpy. Now add the cardamom powder, raw camphor(optional), and add in the raisins and nuts fried in ghee. The one-pot Akkaravadisal is ready to serve. Enjoy BonAppetit. This is a popular Prasad(holy offering) dish that can be offered during Pujas.

Notes:

The only glitch in this method is the milk overflowing from the cooker or the milk sticking to the bottom of the cooker. To manage this the flame should be on low through out until the whistles are over.
We are straining the jaggery to remove impurities in the jaggery. I recommend not missing this step.
To get that smooth texture and consistency add more milk if required.

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